Our heads are reeling with ideas, but working on the technique, is what slows us down. We have been working on a sourdough pie crust for sometime and this morning it turned out just right. " Eureka was the word, echoing in our kitchen labs". There is some more tweaking that needs to be done, but for the moment we have a nice crunchy crust and a pillow soft crumb.
The gluten-free, pie was made from, Organic, whole Barnyard millet only and was infused with herbs. We used our leftover bread dough from the previous day as a starter. The fermentation took about 8 hours and involved a slow one-hour baking. The filling for the pie was a mixture of all the veggies I could gather from the fridge and cooked it like, how one would make a Mangalorean masala dosa filling.
Millets make an amazing breakfast grain, they fill you up quite quickly, sustain you for a longer time and they come in a large verity. We work with nine different millets and we can do all that we want to do, in a much more healthy and sustainable way.